about 15 sec, i changed my coffee company not so fresh anymore,almost no bloom, with the new company great bloom, but with the coffee being so fresh it keeps stalling in the chemex, same grind, same amount of water 34 oz, same amount coffee, does being fresh have something to do with it? gene

I would say that fresh filter coffee is ok, especially if it has been roasted correctly. Each different coffee usually needs a different grind size and as the coffee is used over the course of a week or so, the grind will need to be changed because the coffee is either coming into its peak or becoming stale.

This is not that I've heard or experienced. Rather, sourness comes from under extraction or too cool brew temperature while bitterness comes from over extraction or too hot brew temperature...at least that's what I've always read and have experienced.

.Always remember the most important thing is what ends up in your cup!

ive given up on the chemex for more than 15 oz, no grind on the rocky will give decent grind for 34 oz or so. im only using 48 grams of coffee for 900 grams water and it stalls after 5 min with 3oo grams of water left, trided stoping at five adding and the rest of water to pot, don't taste good. im back to using the commercial bunn, I bloom the coffee over a thermo, slip holder and thermo in place pour in 40 0z water and in 3 min get a decent cup. not as good as 12 oz 3min from the chemex, if I had a 1,500 grinder I could get a good time on the chemex, o wellgeneSEMPER-FI

This is not that I've heard or experienced. Rather, sourness comes from under extraction or too cool brew temperature while bitterness comes from over extraction or too hot brew temperature...at least that's what I've always read and have experienced.

Your ratio of coffee to water seems low. I use 1:17 for the Chemex, but you are using 1:22. Have you tried a higher ratio? I realize that tastes vary.

Your brew time seems slow. Again, I realize that taste varies, but if you have not tried a longer brew time, it might be worth a shot. I use 4 minutes.

How are you controlling your brew time? Any time you increase the amount of grounds and water, your brew time will go up. In order to compensate, I change grind, but you say that you have not changed your grind setting. Are you pulling the filter at the 2:30 mark? If so, that could explain your problem.

What do you mean by lousy? If it is weak and sour, then you are under-extracting it and all of the above suggestions will help.

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